The addition of apple to the salad is unusual but works well with the fish
22 OCTOBER 2009
Ingredients (Serves 4)
For the potato salad
500g potatoes, 1cm diced
50g crème fraîche
25ml double cream
½ tbsp chopped dill
1 eating apple, grated
½ leek, finely sliced
For the Swedish Smörgås
Salad leaves 8 slices buttered crusty bread
2 x Hot Smoked Salmon fillets, flaked
2 tbsp finely chopped celery
Method Boil the potatoes for 10-12 minutes or until tender, drain and allow to cool.
Meanwhile, mix together the mayonnaise, crème fraîche, cream and dill. Mix the potatoes with the apple and leek and stir in the mayonnaise mixture, stir well to coat and season to taste.
Place a little salad on each of the bread slices, top with some potato salad. Place smoked salmon on top and sprinkle over the chopped celery and a little chopped dill to garnish. Serve with extra potato salad.